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18
The “perfect
dose”
• Make sure the coee is at the right level after tamping. It
might be necessary to adjust the level a few times using the
dial (B4) before the ideal dosage is achieved.
• If the coee is extracted too strongly or too weakly even
at the ideal dosage, this can be corrected by grinding
the beans more nely or more coarsely (see “4.1 Step 1 -
Grinding”). To correct over-extraction (coee released too
slowly), select a coarser setting. To correct under-extraction
(coee released too quickly), select a ner setting.
4.3 Step 3 - Brewing
1. Select the temperature (g. 20) (see “Coee preparation
temperature”).
2. Select the desired beverage (g. 21). If the beverage has
been programmed (see section “6. Programming beverage
quantities”), the beverage light ashes briey.
3. Press OK (B6) to start brewing (g. 22) (pre-infusion and
infusion). Delivery of the coee will stop automatically.
Coee preparation temperature
The water temperature is controlled during the entire prepa-
ration process to ensure its stability during the extraction step.
The Specialista Arte has 3 infusion temperatures* in a range
between 92 and 96 °C.
The temperature eectively utilized will depend typically on
the variety of been and the roast: Robusta beans require a lower
temperature, and Arabica beans a higher temperature. The
same applies for dark roasted beans or for light roasted beans,
respectively.
Temperature level Corresponding
indicator light
Roast colour
MIN Dark
MED
Medium-dark
MAX
Light - medium
* This is the temperature of the water in the thermoblock.
It is therefore not the temperature of the beverage in the
cup or the temperature of the beverage at the moment of
release from the outlets of the lter holder.
5. MAKING MILK BEVERAGES
5.1 Frothing the milk
1. Fill the jug (C8) with the amount of milk to be warmed/
frothed, bearing in mind that the milk doubles or triples in
volume (g. 23). For a denser and more evenly distributed
froth, best results will be achieved using whole cow’s milk
at refrigerator temperature (about 5 °C).
2. Place the jug under the steam wand and press the steam
button (B9) (g. 24).
3. To froth the milk, rest the steam wand (A9) on the surface
of the liquid. This mixes air with the milk and steam.
4. Keep the steam wand in contact with the surface, taking
care not to let in too much air and create excessively large
bubbles.
5. Immerse the steam wand below the surface of the milk,
this creates a vortex in the liquid. Once the milk is heated
to the desired temperature, press the steam button again
and wait for the ow of steam to stop completely before
removing the milk jug from the machine.
Barista tips:
• Fresh milk is best. Always use fresh milk straight from
the fridge.
• For best results, always replace the milk jug in the fridge
when not in use.
• Whole milk ensures optimum results. The appearance and
texture of froth depending on the nature of the dairy milk
or vegetable beverages utilized.
• After frothing the milk, eliminate unwanted bubbles by
swirling the jug gently.
Cleaning the steam wand
1. Following use, always wipe the steam wand (g. 25) with a
cloth to remove residual deposits of milk. The recommend-
ed procedure for in-depth cleaning is to use Eco MultiClean:
this product ensures maximum hygiene by removing milk
proteins and fats, and can be used for cleaning the entire
machine.
2. Release steam for a few seconds to clean the wand (g. 8).
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